Salmon Filo Pastry Parcels with Cherry Tomato Compote

A light delicious dish that can be made in advance. Perfect for guests or as main meal

Ingredients

  • 156ml (6 fl. Oz) Avonmore Double Cream (whipped)
  • 2 medium carrots
  • 2 medium medium leeks
  • 4 x140g fillets of salmon de-boned and
  • 1 packet filo pastry
  • Handful of chopped parsley
  • 25g melted Avonmore Butter

Cherry Tomato Compote

  • 1 clove of garlic
  • 50ml olive oil
  • 250g cherry tomatoes
  • Handful of torn basil leaves
  • 1tbsp sugar
  • Salt

Directions

  1. Slice the carrots and leeks into fine julienne strips and blanche in boiling water for 3 minutes. Drain and refresh.
  2. Mix chopped parsley with the whipped cream
  3. Take 1 sheet of filo pastry, cut in 2 halves and lay it upon itself in a criss-cross fashion, brushing melted butter between the sheets
  4. Lay one fillet of seasoned salmon on top of pastry, place ¼ of the leek and carrot mixture on salmon. Spoon ¼ of herbed cream on the vegetables.
  5. Pull the pastry together using water on the finger to form a little parcel. Brush outside with melted butter. Repeat with the remaining fillets. Place them on a greased baking tray and bake for 15 minutes.

Cherry Tomato compote:

  1. Heat the olive oil in a saucepan over a moderate heat. Add the garlic, cherry tomatoes, sugar, salt and basil.
  2. Cover the saucepan, reduce heat and cook for 15minutes.

Serve with salmon parcels.

4.00 avg. rating (77% score) - 3 votes

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